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Sunday, June 1, 2008

Diabetic Lemon Loaf Recipe

This recipe was given to my mother-in-law, Amy who is diabetic. I decided to make it and see what it was like. I have to say, for a diabetic cake, it is really lovely and one that I will be serving up quite regularly now that I have tried it. It is also great for people who are following a weight lose program such as weight watchers and if you are on the points system it has just 2 points per slice. This loaf will serve 10 slices. I used a ring tin to make this and it was just as good as using a loaf tin.


1 1/2 cups SR flour
1/2 cup sugar
2 egg whites
2 tablespoons light margarine
3/4 cup skim milk (can use hi-lo)
2 tablespoons lemon juice
2 tablespoons lemon rind - finely grated
3/4 teaspoon bi-carb soda
cooking spray

3/4 cup lemon juice
1/4 cup icing sugar

Preheat oven to 180C in fan forced oven
In a large mixing bowl beat egg whites and sugar for 1 minute.
Add lemon rind, lemon juice, melted margarine and milk, mixing well together.
In one go, gently fold in flour and bi-carb soda to mixture. DO NOT BEAT as this will make it tough.
Pour into a greased loaf tin 21 x 10cm that has been sprayed with cooking spray.
Bake in oven for 30 minutes or until firm to touch in centre.
To make syrup, combine juice and icing sugar together. When cake is cooked prick a few hole in the top with a fork and pour syrup over the cake. Leave to sit for 2 minutes and remove cake from tin and turn onto wire rack to cool.
You can also use orange instead of lemon for this cake.